Gluten Free Breakfast Pastries – with Homemade or Ready-Made Puff Pastry

Name: Gluten Free Breakfast Pastries – with Homemade or Ready-Made Puff Pastry
Total time: 1 h 35 min
Yield: 4
Ingredients: 7/8 pound puff pastry homemade, OR approx 400g ready-made puff pastry, gluten free as required half of the quantity of accompanying pu…; 15 pecan nuts approx; 2 teaspoons coconut oil; 2 teaspoons soft brown sugar light; 18 candied cherries or glace cherries, approx See NOTES re candied cherries; 2 3/8 cups custard thick, I made mine using custard powder, adding an extra couple of teaspoons for a thicker result; beaten egg; glaze; 4 tablespoons apricot jam to glaze; 3 teaspoons icing sugar and a little water to decorate; 7/8 pound puff pastry homemade, OR approx 400g ready-made puff pastry, gluten free as required half of the quantity of accompanying pu…; 12 pecans caramelised, approx – see paired post recipe for Custard, Cherry & Caramelised Pecan Danish Pastries; 1 1/2 cups dried pear chopped; 10 candied cherries or glace cherries, approx See NOTES re candied cherries; dried cranberries handful small; 1 tablespoon maple syrup; 1 tablespoon coconut oil melted; 2 teaspoons ground cinnamon to taste; 1 tablespoon soft brown sugar light; 4 tablespoons apricot jam to glaze; 2/3 cup potato starch; 2/3 cup tapioca starch + extra for dusting; 1/2 cup sorghum flour; 6 1/16 tablespoons brown rice flour fine, + an extra tablespoon for dusting; 6 1/16 tablespoons mochiko glutinous rice flour, or sticky rice flour; 1 teaspoon xanthan gum; 1 teaspoon fine sea salt; 1 7/16 cups unsalted butter cold – Divided into 110g, cubed and 220g, block; 5/8 cup water /ml iced

GLUTEN FREE ALCHEMIST

29Ingredients

95Minutes

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Ingredients

US|METRIC

4 SERVINGS

400 grams puff pastry (homemade, OR approx 400g ready-made puff pastry, gluten free as required half of the quantity of accompanying puff pastry recipe)

15 pecan nuts (approx)

2 tsp. coconut oil

2 tsp. soft brown sugar (light)

18 candied cherries (or glace cherries, approx See NOTES re candied cherries)

560 mL custard (thick, I made mine using custard powder, adding an extra couple of teaspoons for a thicker result)

beaten egg

glaze

4 Tbsp. apricot jam (to glaze)

3 tsp. icing sugar (and a little water to decorate)

400 grams puff pastry (homemade, OR approx 400g ready-made puff pastry, gluten free as required half of the quantity of accompanying puff pastry recipe)

12 pecans (caramelised, approx – see paired post recipe for Custard, Cherry & Caramelised Pecan Danish Pastries)

60 grams dried pear (chopped)

10 candied cherries (or glace cherries, approx See NOTES re candied cherries)

dried cranberries (handful small)

1 Tbsp. maple syrup

1 Tbsp. coconut oil (melted)

2 tsp. ground cinnamon (to taste)

1 Tbsp. soft brown sugar (light)

4 Tbsp. apricot jam (to glaze)

105 grams potato starch

105 grams tapioca starch (+ extra for dusting)

60 grams sorghum flour

60 grams brown rice flour (fine, + an extra tablespoon for dusting)

60 grams mochiko (glutinous rice flour, or sticky rice flour)

1 tsp. xanthan gum

1 tsp. fine sea salt

330 grams unsalted butter (cold – Divided into 110g, cubed and 220g, block)

175 grams water (/ml iced)

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Gluten Free Breakfast Pastries – with Homemade or Ready-Made Puff Pastry

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